Sam Rogers

The Path

Training at the International Culinary Center gave Sam Rogers the technical base; the first kitchen shift was dishwasher work at a restaurant in Miami. That sequence matters: formal instruction, then entry-level repetition, then a slower climb into responsibility. Today, that climb lands at Clover Hill, where Sam Rogers has been Executive Chef and partner since 2024. The title marks a progression from line-level labor to menu and kitchen oversight in a New York dining room.

The Work Today

At Clover Hill, the kitchen runs on a Latin-inspired tasting menu shaped by childhood spent across Bolivia, Argentina, and Brazil. The reference point is memory, not nostalgia for its own sake; Rogers says, "Food is always best when it comes from memory." The room, by his own description, is not a polished hush. "The Clover Hill kitchen is a little rowdy, but I like it that way," Rogers says, which tells you as much about pace and tolerance as it does about the work itself.

In Their Words “The Clover Hill kitchen is a little rowdy, but I like it that way.” “Food is always best when it comes from memory.”

Acclaim

The clearest recognition on record is the move into the Executive Chef-and-partner role at Clover Hill in 2024. For a kitchen built around a Latin-inspired tasting menu, that appointment places Sam Rogers in charge of both the work on the pass and the direction of the dining room.